Hickory smoked jalapeno poppers

• Meat

  • 12 slice Bacon

• Produce

  • 12 Jalapeno peppers

• Bread & Baked Goods

  • 1 slice Bread

• Dairy

  • 8 oz Cheddar cheese
  • 8 oz Cream cheese

Found on justapinch.com

Description

Ingredients

• 12 jalapeno peppers
• 12 slice bacon
• 8 oz cream cheese
• 8 oz cheddar cheese
• 1-2 slice bread

Directions

• 1Cut tops off of jalapenos, and using the end of a spoon or fork, stick down inside and rotate the fork. This will loosen the membranes and seeds, then dump them out. Do this a couple times if needed. UPDATED 12/2013: Slice off a pc. of pepper longways, stuff, wrap in bacon and smoke. I find this way easier! 2Place cream cheese in mixing bowl and turn mixer on. Grate 8 oz of cheese then add to cream cheese, beat for a minute or so. 3Put cheese/cream cheese mixture into jalapeno and push down inside with finger. Tear a small piece of bread off, I like using the heal of the bread, and place inside the top of jalapeno, this will help keep the cheese inside the pepper. 4Wrap pepper with bacon, starting by draping one end of bacon over opening of pepper. Then bring bacon down to tip of pepper and begin wrapping it back up to the top. Secure with toothpick. 5Smoke on smoker at about 200-250° for about 1- 1/2 hr. Timing will depend on smoker temp. Best way to tell if they are done, make a couple more than you need to serve and test one out after one hour.